Purees, emulsions, and suspensions, OH MY! In this class we will create simple, delicious, and elegant sauces for your perfectly cooked food. We will teach you how to balance a vinaigrette based on the different ingredients in different salads. You will learn how to create a quick pan sauce for many different types of proteins. You will learn how to make fantastic sauces that can be flavored to meet your needs – compound butters, vinaigrettes and aiolis. We’ll teach you about dessert sauces; keeping an eye on sugar while making caramel sauce and show you how to master delicate, sensitive dark chocolate when making chocolate ganache.
Class culminates in a family-style meal around our beautiful barnwood tables.
Enjoy a glass of wine or beer upon arrival and another with dinner! All non-alcoholic beverages are also included!
On the menu … spring greens salad with herbed vinaigrette ~ roasted chicken with white wine pan sauce ~ charred asparagus with aioli ~ warm bread and compound butter ~ beignets with chocolate ganache and vanilla bean caramel
This is part 3 in a series of 3 classes!